I recently wrote a blog about growing courgettes. One of the great bonuses of courgette plants is a steady supply of courgette flowers. You can sometimes buy the flowers in season, but they are usually rather expensive. The flowers are great raw in salads, but they also make a great antipasto stuffed with ricotta and an anchovy fillet and deep fried. Courgette flowers usually open in the morning, and close later on in the day. If you pick the flowers late in the day you will have to tease them open carefully. I use semolina flour when I deep-fry courgette flowers, which gives a light and crispy coating.
